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Crispy canned green beans

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I stir-fried a can of green beans with a little bit of soy sauce and balsamic vinegar. Came out great except the green beans are fairly soggy. Is there anyway to get canned green beans dry/crisp?

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  1. why bother with canned, soggy, sodium filled green beans when there are beautiful fresh ones available?... Stir fry your beans in OO first, then add the soy & balsamic...it will be awesome... I also grill green beans with Sesame Oil, salt & pepper for about 10 minutes... even better...not soggy at all

    3 Replies
    1. re: LenaNE

      I know, I know. Just have a lot of canned ones sitting around and wanted to use them. I like the grilling suggestion, though. That's a new one.

      1. re: bmorecupcake

        The beans straight from the can are pretty soft. Any further cooking is only going to soften them more. I'm not sure they are good for anything but Thanksgiving casserole, with the fried onions providing some crispness.

        Another possibility is to barely heat them, and add contrasting textures like sliced almonds, bacon, water chestnuts, or pine nuts.

        I stick with frozen beans, especially the French ones that Trader Joes sells.

        paulj

        1. re: bmorecupcake

          Any method of cooking without water (sauteeing, roasting) along with a good draining beforehand will move the beans towards a drier state, but you will not be able to get restore the crisp texture as the underlying structure of the bean has been permanently compromised by the high heats/pressures involved in canning. Though if you cooked them long/slow enough, you might be able to achieve a "caramelized" effect.

      2. Canned green beans are really only good for green bean casserole. Don't get me wrong, I love that as a holiday dish, made with cream o' mushroom soup and those fried onions. But you'll never get a texture from canned beans. Save them for soup or casserole and stock up with frozen beans for when fresh aren't in season.

        http://threedogkitchen.com

        1. No. They are irretrievably soft from the can. Make a casserole or a three bean salad or something from the Betty Crocker Cookbook with them if you want to gussy them up.

          Also stir frying means quickly cooking in oil over high heat. Get some fresh green beans and stir fry them with garlic and ginger in peanut or canola oil and add soy sauce and some sesame oil.